Caribbean Shrimp Wraps in Lavash

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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2 tsp. olive oil
2 Tbsp. finely chopped red onion
2 Tbsp. chopped Anaheim chile or other moderately spicy chile
1 clove garlic, minced
3/4 pound large shrimp, peeled, deveined, and cut in half lengthwise
1/2 tsp. grated fresh lime zest
1/2 tsp. dried thyme leaves
1/8 tsp. cinnamon
1-1/2 cups halved red seedless grapes
2 tsp. fresh lime juice
1/8 tsp. of your favorite bottled hot sauce
salt and pepper, to taste
2 cups cooked rice
1/2 cup mango chutney or ginger chutney
4 (11″) Lavash bread rounds or tortillas


Heat the olive oil in a large nonstick skillet over medium heat and add the onion, chile, and garlic. Saute until the onion is tender, about 3 minutes. Add the shrimp, lime zest, thyme and cinnamon and saute, stirring frequently, until the shrimp is barely cooked and no longer translucent, about 4 or 5 minutes. Add the grapes, lime juice and hot sauce. Add some salt and pepper to taste and mix well. Remove the mixture from the heat.

Place the cooked rice in a microwave-safe container and microwave on high 1-1/2 minutes, or until hot. Add the chutney to the rice and mix well. Place the lavash bread rounds in a large zip-top plastic bag and microwave on high 1 minute.

Remove the lavash from the bag and working two at a time, spread 1/2 a cup of rice and one-quarter of the shrimp-grape mixture on the lower half of each lavash round. Fold in the sides, then tightly roll up the lavash. Place the wraps seam side down on a serving platter.

Recipe from Yankee Magazine.